Three years ago today my husband and I celebrated our engagement with a gathering of our Aussie friends and family at his parents’ house on the Southwest coast of Victoria. It was a beautiful warm November afternoon spent sipping champagne in the garden and catching up with many of our nearest and dearest.
My mother-in-law, and good friend, had the house looking spectacular – decorated with beautiful homewares from her shop, Francis and Francis and filled with huge bouquets of flowers she and my Mum put together from the flower market.
The evening before the party, Mum, me and Mrs. Francis sat around the dining room table preparing lavender bags, wrapping homemade macaroons in the shape of bonbons and filling bespoke party bags for our guests. It was a moment of calm after a day spent in the kitchen busily preparing the food for the following day.
The catering, however, was not completely my doing. A few notable people played crucial parts in creating delicious dishes for our guests, including this recipe from my Dad. Although somewhat modified, these smoked trout blinis were a massive hit at the party – the rich smoky fish balanced against horseradish and served with fluffy bitesize pancakes were devoured between sips of bubbly and tipsy conversations.
Needless to say this recipe holds a special significance for me. It’s the perfect cocktail canape – served cold so it can be pre-prepared, inexpensive to feed multiple mouths, and crucially it’s absolutely DELICIOUS! Make it for your next Christmas party and just watch all your guests come up to you and ask for the recipe!
Prep time: 25 minutes
Makes: 15 blinis
For the filling:
1 smoked trout fillet
2 tbsp horseradish
150g cream cheese
2 spring onions/handful chives
salt and pepper
For the blini batter:
115g plain flour
145ml full cream milk
oil for frying
To make the blinis, combine all ingredients in a large mixing bowl and whisk together until there are no lumps and the batter is light and fluffy.
Transfer to a pouring jug. In a heavy based frying pan heat enough oil to liberally coat the bottom of the pan. You want the oil nice and hot before you pour in the batter.
Pour in half the batter until it coats the bottom of the pan. Leave for 1-2 minutes before flipping. The ‘pancakes’ are ready when they have puffed up and taken on a deep golden colour. Repeat process once more until you have two large pancakes.
To make the blinis, simply take a small cookie cutter (about 5cm across) and cut out 15 circles. Once you have done this, take a heaped spoonful of the smoked trout mixture and place on top. Garnish with a single chive/tarragon leaf or green spring onion ribbons.